THE BEST firm, flavorful, healthy vegetarian veggie burgers! Gluten free, vegan option, packed with hidden veggies and high in protein from beans and chickpea flour! This is my favorite veggie burger I’ve made. So much better than store bought and better for you! One of the only NOT MUSHY veggie burger recipes I’ve tried. My partner and I have been loving these lately and they prep great for an easy re-heatable meal.
INGREDIENTS YOU WILL NEED
- 4 oz shiitake mushrooms (approx 1 package)
- 1/2 small white onion
- 3 medium sized carrots, peeled
- 1 red bell pepper
- 1.5 cups black beans, drained and rinsed (1 can)
- 1 cup walnut/ sunflower seed blend
- 1/3 cup chickpea flour (you can sub any flour you want really)
- 2 eggs (sub 2 heaping tbsp ground flax, dry not soaked)
- 1-2 tbsp Worcestershire sauce (or sub liquid aminos)
- 1/2 tbsp chili powder
- 1 tbsp Mrs Dash seasoning
- 1-2 tbsp olive oil optional, helps with moisture
- 1-2 tsp mushroom umami seasoning optional, for more flavor
HOW TO MAKE THEM
Ok this part involves a few different steps. First we have to mince up all the veggies using a food processor and bake the veggies so they get dried out. Also bake the beans to dry those out too. Then we mix everything together, form into patties then bake again!
- Mince up all veggies using food processor.
- Spread out on baking sheet and bake for 20-25 minutes
- Spread out black beans on baking sheet and bake for 20 minutes.
- Grind up walnuts/ sunflower seeds in food processor.
- Add all ingredients together in large mixing bowl with seasonings.
- Scoop and shape into patties.
- Bake again for 15 minutes!
- Enjoy a yummy veggie burger!
Ingredients
Equipment
Method
- Pre heat oven to 375.
- Wash and roughly chop all veggies. Mince up veggies- onion, mushrooms, carrot and bell pepper using a food processor. Work in small batches, one veggie at a time for best results. You want a small dice- not complete paste. Spread out veggies on parchment paper lined baking sheet and bake at 375 for 20 minutes. You want them to be slightly dried out and soft. If they are still too wet after 20, pop them back in for another 5 minutes.
- Drain and rinse 1 can of black beans. Spread them out on a parchment paper lined baking sheet and bake for 20 ish minutes. They will dry out and poof up. make sure they don't get TOO hard.
- While you have the food processor still out, throw in the walnuts and sunflower seeds and blend till finely ground. Set aside.
- After the minced veggies and beans are baked, take them out of the oven and add them to a large mixing bowl. Add in the rest of the ingredients- ground walnuts/ sunflower seeds, chickpea flour, eggs and seasonings and mix well. If the mixture appears too wet then add a bit more chickpea flour. It should hold together when you scoop it.
- Scoop mixture onto parchment paper lined baking sheet and form into 6 patties. TIP- use the ring of a mason jar lid to make easy perfect circular patties.
- Drop the oven temp down to 350. Bake for 20 minutes at 350, flipping halfway through. These are best/ firmest after sitting for a bit, even better the next day.